American Beef Loaded Wedges
with Slaw & Dill-Parsley Mayo
Prepare for a table full of happy faces when you bring out this crowd-pleasing dish. With potato wedges, fajita-style beef strips, slaw and herby mayo, it's going all the way to number one!
This recipe is under 650kcal per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1
Brown Onion
1
capsicum
1
carrot
1 packet
beef strips
1 packet
Shredded Cabbage Mix
1 bag
herbs
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
3 clove
garlic
1 sachet
All-American Spice Blend
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.
Little cooks: Kids can help toss the wedges.
While the wedges are baking, thinly slice onion. Finely chop garlic. Thinly slice capsicum. Grate carrot. In a medium bowl, combine All-American spice blend and a drizzle of olive oil. Add beef strips and toss to coat.
In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
Return the frying pan to medium-high heat with a drizzle of olive oil. Cook capsicum and onion until browned and softened, 4-5 minutes. Add garlic and cook until fragrant, 1 minute. Remove from heat, then return the beef to the pan along with any resting juices. Toss to combine. Season to taste.
While the veggies are cooking, add shredded cabbage mix, carrot and a small drizzle of white wine vinegar and olive oil to a second medium bowl. Toss to combine. Season to taste.
Little cooks: Take the lead by tossing the salad!
Finely chop herbs. Divide potato wedges, slaw and American beef between plates. Garnish with herbs. Serve with dill & parsley mayonnaise.
TIP: Pile the slaw and beef on top of the wedges for the loaded effect!